Ingredients
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1 pound boneless chicken breast, cut into 1-inch pieces
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1/2 cup yogurt
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2 teaspoons Frontier Co-op Ground Turmeric
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1/2 teaspoon Frontier Co-op Coarse Sea Salt
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1/2 teaspoon Frontier Co-op Saffron Threads
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1 tablespoon hot water
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1 large red onion, cut into 1-inch pieces
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2 medium red peppers, cut into 1-inch pieces
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3 dozen grape or cherry tomatoes
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1 pinch Frontier Co-op Sea Salt
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Quinoa, for serving
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Fresh parsley, for serving
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Lemon wedges, for serving
Directions
- A few hours before cooking, in a sealable container place diced chicken, yogurt, turmeric and salt.
- Combine saffron with hot water and let sit for five minutes. Add to chicken, seal container and toss until chicken is well coated.
- When ready to cook, light grill to medium. Thread chicken and vegetables onto skewers, using gloves to avoid staining.
- Place kebabs on grill and cook until chicken is cooked through and the vegetables are charred.
- Serve kebabs over quinoa and sprinkle with fresh parsley and lemon before serving.
